Ingredients:

  • 2.5 cups (225g) Old-fashioned rolled oats
  • 0.5 cup (60g) Quick-cooking oats
  • 0.25 tsp (1.5g) Fine sea salt
  • 0.5 tsp (2g) Ground cinnamon
  • 0.33 cup (110g) Pure honey
  • 0.33 cup (75g) Unsalted butter
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 cup (65g) Raw sunflower seeds
  • 0.5 cup (75g) Dried cranberries
  • 0.25 cup (30g) Flax seeds

Instructions:

  1. Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the rolled oats, quick oats, sea salt, and cinnamon. Stir in the sunflower seeds and dried cranberries until evenly distributed.
  2. Place the honey and butter in a small saucepan over medium heat. Stir constantly until the butter is melted and the mixture begins to bubble slightly. Remove from heat immediately and stir in the vanilla extract.
  3. Pour the warm syrup over the oat mixture and fold with a spatula until every oat is evenly coated. Transfer the mixture to a parchment-lined 9x9 inch baking pan.
  4. Use a spatula or a flat-bottomed cup to press the mixture down with significant force to ensure the bars do not crumble.
  5. Bake for 25–30 minutes until the edges turn a light golden brown but the center remains slightly soft. Allow to cool and firm up before slicing.